After living for 2 weeks without our CSA box and going out to eat way more than I prefer, I couldn’t resist the lure of fresh, local veggies any longer. So, first thing Saturday morning, I drove over to my favorite SLO farmer’s market to get first dibs on the best fruits/veggies right when they opened. I love farmer’s markets–the smell, the friendly atmosphere, and of course, the hundreds of amazing looking things to buy. I had to resist buying one of everything!
I did have a shopping goal in mind: get veggies for “farmstand” hot dogs. Gourmet hot dogs have been all over the place lately. I think I’ve seen features in the most recent issues of Cooking Light, Sunset, and Real Simple! Not surprisingly, the style that stood out the most to me was the one covered in delicious looking fresh veggies.
My family really didn’t eat too many hot dogs growing up, but when we did, my favorite additions were simple: ketchup and mustard only please. No relish, onions, or sauerkraut for me. But now, the thought of eating a hot dog that way isn’t really that appealing. In fact, hot dogs themselves weren’t really that appealing to me in any way until I saw the reinvented versions in those recent magazines.
While shopping for my veggie-ful toppings, I stumbled across the Buona Tavola stand tucked away in the corner of the market. And, serendipitously, what did they sell? Homemade sausage with local ingredients–it really was meant to be! I tried all 3 varieties but eventually settled on the Ruspante: chicken and turkey sausage with roasted bell pepper, sea salt, white wine, orange zest, italian parsley, and garlic.
The rest of the meal sort of just fell together. I made a little cilantro aioli to replace the ketchup/mustard and added carrots, radishes, my beloved avocado, and minced pickles.
I think just I might be a hot dog convert!
Farmstand Hot Dogs
Makes 1 hot dog
1 chicken or turkey sausage, cooked according to instructions
1 sourdough roll, toasted
1/2 avocado, sliced
1 radish, sliced
1/2 carrot, thinly sliced
2 tablespoons pickle relish (or chopped up pickle!)
1 tablespoon non-fat Greek yogurt
1/2 teaspoon olive oil
1 teaspoon white vinegar
1/4 cup cilantro, minced
Salt, to taste
Pepper, to taste
In a small bowl, combine yogurt, olive oil, vinegar, and cilantro, and mix well. To complete the aioli, add salt and pepper to taste.
To assemble the hot dog, spread the aioli on one side of the bun. Add sausage then top with carrots, radish, avocado, and pickle relish.
Time: 25 minutes